These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!


From Northeast Georgia Locally Grown

<p>A couple of nights ago we slow mesquite smoked a rump roast of grassfed beef covered with chopped rosemary, basil, oregano and garlic that came from Belflower Gardens. This is our favorite way to cook a roast. It&#8217;s rare, and the leftovers are perfect for roast beef sandwiches.</p>
Source: cousin Steve (Entered by Justin Ellis)
Serves: 8

1/4 cup fresh basil
1/4 cup fresh oregano
1/4 cup fresh rosemary
1/4 cup parsley
3 tbl spoon olive oil
1 tbl spoon pepper and salt
12-14 lb Roast
1/4 cup garlic

Step by Step Instructions
  1. Trim tough fat from the roast Chop the garlic and herbs and press into the sides of the roast Allow to stand at room temp for 45 minutes or store overnight in a freezer bag. Allow meat to stand at room temp before grilling. Grill the roast over INDIRECT heat until internal temp is 135. (Wood chips go over the flame in tinfoil or container according to instructions) Keep grills temp between 275-300 for 3.5 to 4 hours. When done remove and wrap in foil for 20-30 mintues. Roast will continue to cook with temp rising an additional 5-10 degrees. After the meat rests you can carve using a sharp knife. The roast will be rare. That’s it!